This Crock Pot Sausage and Peppers is cozy, easy, and full of big flavor. You toss everything in the slow cooker, let it cook low and slow, and end up with tender peppers, sweet onion, juicy sausage, and a rich tomato sauce.
Servings: 6
Cook Time: 6 hours on low or 3 hours on high
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes
Why I Love This Recipe
I love this recipe because it feels like the kind of dinner that saves the day. You do a little slicing, open a couple cans, and the slow cooker does the rest.
The first time I made it, I had a busy day and no energy for a big dinner. By the time we were ready to eat, the kitchen smelled like an old-school Italian dinner. The sausage was tender, the peppers were soft, and the sauce tasted like it had been cooking all day because it had.
You’ll love this because:
- It uses simple grocery store ingredients.
- The slow cooker makes the sausage juicy.
- The peppers and onion get sweet and soft.
- It works over pasta, rice, rolls, or mashed potatoes.
- It makes great leftovers.
What You’ll Need
- 2 pounds Italian sausage links, mild or hot
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounces
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon olive oil
- 1/4 cup water
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cup
- Wooden spoon
- Can opener
- Tongs
Pro Tips
- Slice the peppers thick so they do not turn mushy.
- Put the peppers and onion under the sausage so they soak up flavor.
- Use mild sausage if you want a softer flavor.
- Use hot sausage and red pepper flakes if you like heat.
- Let the sausage rest for a few minutes before slicing so it stays juicy.
Recipe And Instructions
Step 1: Slice The Peppers And Onion
Slice 1 green bell pepper, 1 red bell pepper, 1 orange bell pepper, and 1 large onion into thick strips.
Step 2: Add Vegetables To The Crockpot
Place the sliced green bell pepper, sliced red bell pepper, sliced orange bell pepper, and sliced onion into the bottom of a black oval crockpot.
Step 3: Add Garlic And Seasoning
Sprinkle 4 cloves minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes over the sliced vegetables.
Step 4: Add The Sauce
Pour in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon olive oil, and 1/4 cup water. Stir gently.
Step 5: Brown The Sausage Links
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 pounds whole Italian sausage links and cook for 6 to 8 minutes, turning every couple minutes, until the outside is browned on all sides.
Step 6: Add The Sausage
Place 2 pounds Italian sausage links on top of the sauce and vegetables. Do not stir.
Step 7: Cook Low And Slow
Cover and cook on low for 6 hours or on high for 3 hours, until the sausage is cooked through and the peppers are tender.
Step 8: Slice And Serve
Remove the cooked sausage links, slice them into thick pieces, then return them to the crockpot and stir. Serve hot in a round bowl.
Why This Recipe Works Quick Science
The slow cooker uses gentle heat. That helps the sausage stay juicy while the peppers and onion soften.
The tomato paste makes the sauce thicker and deeper. The crushed tomatoes give the dish body. The salt pulls flavor out of the vegetables, and the Italian seasoning adds that classic sausage-and-peppers taste.
Macros Information
Approximate macros per serving:
- Calories: 430
- Protein: 20g
- Carbs: 15g
- Fat: 33g
- Fiber: 4g
- Sugar: 8g
Common Mistakes
- Slicing peppers too thin can make them too soft.
- Adding too much water can make the sauce runny.
- Stirring the sausage in too early can make it break apart.
- Cooking too long on high can dry out the sausage.
- Forgetting to taste before serving can leave the sauce flat.
Substitutions And Variations
- Use chicken sausage instead of Italian sausage.
- Use hot sausage for more spice.
- Add mushrooms for extra flavor.
- Add a splash of balsamic vinegar for a sweet tang.
- Serve it on hoagie rolls with melted provolone.
- Use marinara sauce instead of crushed tomatoes and tomato paste.
Make Ahead Tips
You can slice the peppers and onion the night before. Keep them in a sealed container in the fridge.
You can also add everything except the sausage to the crockpot insert, cover it, and keep it in the fridge overnight. Add sausage before cooking.
What To Serve With
- Hoagie rolls
- Pasta
- Rice
- Mashed potatoes
- Garlic bread
- Roasted potatoes
- Simple green salad
Leftovers And Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a pot over low heat.
You can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Q: Can I use frozen sausage?
A: It is best to thaw sausage first so it cooks evenly.
Q: Can I brown the sausage first?
A: Yes. Browning adds more flavor, but the recipe still works without it.
Q: Can I make this spicy?
A: Yes. Use hot Italian sausage and add more red pepper flakes.
Q: Can I use jarred sauce?
A: Yes. Use about 3 cups of marinara sauce instead of crushed tomatoes and tomato paste.
Q: How do I know the sausage is done?
A: The sausage should reach 160°F inside.
Final Thoughts
This Crock Pot Sausage and Peppers is simple, hearty, and so easy to make. It is the kind of meal that smells amazing, tastes even better, and makes dinner feel relaxed. Try it, make it your own, and leave a comment with how it turned out or any questions you have.